New Zealand Chardonnay
New Zealand Chardonnay is all about quality and diversity. The varied regional conditions combined with winemaker's skill and innovation mean that Chardonnay in New Zealand comprises a myriad of ever-evolving styles, capable of appealing to a wide range of palates. Now the country's most widely planted grape variety, the complex, fruit-laden character of New Zealand Chardonnay, has helped propel it onto a world stage, where it consistently performs with distinction.

Origins of Chardonnay in New Zealand
Chardonnay was introduced into New Zealand in the 1830s although the variety disappeared due to phylloxera later that century. Chardonnay re-appeared in commercial quantities in the early 1970s and was soon planted in every wine region as public demand grew for the wine.

Regional Focus
Climate and, to a lesser extent, soil influence the flavour profile of Chardonnay, creating a range of distinct regional styles. Auckland and Northland, New Zealand's warmest regions, tend to make rich, ripe and broad-flavoured Chardonnay, while wines from the self-named "Chardonnay Capital of New Zealand", Gisborne, are typically soft, lush and charming with ripe peach, melon and pineapple flavours. Hawkes Bay, the second largest producer of Chardonnay, has a wide range of soil structures and meso-climates that tend to make a very concentrated wine with peach and grapefruit flavours. Chardonnay from the Wellington region also has good concentration with a mix of citrus together with both orange and white-fleshed peach flavours. Nelson regularly makes fine, elegant Chardonnay styles, the best of which exhibit rich hazelnut and citrus flavours. Marlborough, the country's largest producer of Chardonnay, typically produces zesty wines with good acidity and strong white peach and grapefruit/citrus flavours. Canterbury makes a variety of styles, many of which have an impressive concentration of grapefruit flavours and crisp acidity. The continental climate of Central Otago produce fine examples of Chardonnay, many of which have an appealing flinty influence.

Vineyard and Winemaking Influences
Chardonnay clones make an important contribution to the variation in wine style. The Mendoza (or McRae) clone introduced in the 1970s is the most widely planted in New Zealand. Clone 6 (UCD6) was imported in 1982 and is now the second most planted clone, mainly used for the production of premium sparkling wines. The direct importation of clones from Burgundy has more recently resulted in a proliferation of new material. In the vineyard leaf-plucking, shoot-trimming and crop-thinning are widely practised throughout the country to optimise quality. Most of the top wines are produced from hand-picked grapes which are whole-bunch pressed and barrel-fermented producing soft-textured, elegant wine with good bottle development potential. French oak barriques are the most popular barrel for fermentation and subsequent maturation, although American oak is also used.

Chardonnay with Food
Chardonnay deserves its reputation as one of the most versatile food wines. Fresh, youthful Chardonnay is a great match with most seafood dishes, particularly scallops, crab, lobster, crayfish, white-fleshed fish and salmon. Mature New Zealand Chardonnay has richness, complexity and a mellow texture together with more concentrated toasty/nutty flavours which suit stronger and more savoury dishes and creamy sauces. The more adventurous should try matching the creamy, and slightly caramelised flavours of a fully mature New Zealand Chardonnay from the warmer North Island regions with poached pears served as a dessert - delicious!